After combining the ingredients in a bowl, I love to use my Kitchen Aid to hook the dough for 10 minutes. Then, I measure out the dough and make dough balls, coat them with EVOO and bag them for 24 to 48 hours in the fridge for a cold rise. That is why I use the beer cold and do not let it get to room temperature.

Your pies are looking good as always, Tom. A couple questions: 1. What speed are you using during your 10-minute mix? 2. What kind of salt are you using? 3. How was the sauce from the pizzeria?

Friends that have a sick family member, needed dinner and wanted pizza. i was able to bring over two pizzas that were made with the 90 Minute Dogfish Head IPA Beer, in the dough making process. The pizzas were tomato sauce, sweet sausage, caramelized onions, sauteed Baby Bella Mushrooms, Whole milk cheese, and Red Bell peppers, Dry Basil, and Dry Parsley. I was happy to do this. I have learned to keep a package of Pizza boxes on hand and I do not cut the pizzas until I arrive at the destination.

The cooked pizza dough was very good. I would use this beer again when it is available.

Made dough this week with this beer. All I can say is, WOW. I loved the dough made with this beer. The only problem is that this beer is a Special Limited Release Beer that will soon be gone when Christmas is over. Till then, I plan to use this beer again in my dough making while it is available.The Beer:

This dough made with Samuel Adams Limited Release White Christmas, pressed out very nice. I made the favorite request of Spinach and Ricotta Pizza. The recipe from, Pizza by Diane Morgan and Tony Gemignani. In this recipe, I choose to leave off the sliced Tomatoes.

Enjoyed the dough made with Samuel Adams Juniper IPA Special Release. I tried a few things different. I let the dough take a full 45 mins to get to room temperature and found that it baked thicker than my regular thin crust pizza.

This is a photo of a slice of sausage pizza from the Pizzeria that bakes the raw sausage on their pizza. With the right oven and thin slice of sausage, it can be done. I must say that it is good pizza.

Made dough tonight with Wild at Heart Ale / Beer. It had a very distinct tart Fruity taste that is great for dough making. A bit pricey for this 750ml bottle, but a very nice beer.The Beer: look under the limited Release Beers

Hi Tom, As it has been almost 40 pages now, do you think you could do a beer ranking of all the beers that you've tried? I's also be interested to know if you preferred the super dolce to the pizzaiolo sauce.

I will have to do a beer ranking soon. This might be difficult since each beer offers it's own unique brewing style and taste.About the pizza sauces: Both Pizzaiolo and Super Dolce are made by Stanislaus Foods, CA. However, my family, friends, and myself prefer Pizzaiolo Pizza Sauce. Pizzaiolo offer that Authentic Italian taste. Super Dolce is very sweet and it has to be special ordered from a distributor. The Pizzeria friend that gave me a can, uses it to make a Sicilian Style Pizza. He even adds honey to make it sweeter. Also, Super Dolce is very thick and has to be watered down a bit. Pizzaiolo can be used straight from the can to your pizza without adding anything. Although, I do know another pizzeria that uses 1/3 of a can of Tomato Puree per one can of Pizziaolo. (# 10 sized cans) Again, it all depends on your personal taste, preference and the style of pizza your trying to make. However, I have never been disappointed with Pizzaiolo right out of the can.

Made pizza tonight using the dough made with Wild At Heart - American Wild Ale. It had only a 24 hour cold rise, but still was very good. I was in the mood for a meat lovers pizza. The ingredients on the pizza were: Pizzaiolo Pizza Sauce, Parmesan Cheese, Fresh Asiago Cheese & Romano Cheese - a shredded three cheese blendHot Italian Sausage - cookedPepperoni - sliced up in small chucksCanadian Bacon - sliced up into small chucksDried Basil - sprinkled on the pizzaWhole Milk Mozzarella Cheese - to cover the top of the ingredients Provolone Cheese - small amount sliced into long strips and placed over the mozzarella cheese

Baked at 425 for 15 minutes, on a pizza screen, in my home oven. I was very happy with this pizza

PSI am loving how you can expand the photos by clicking on them. No more having to re-size the photos before posting either.